I love this rice. Really it is so versatile and can be adapted to any cuisine. When making African food I add raisins and pistachios. So it can be dressed up to meet your cooking desires and creativity!
SEASONED INDIAN CAULIFLOWER RICE
May 22, 2016
: 6
: 15 min
: 2 min
: 17 min
Ingredients
- 2 medium cauliflower
- 4-5 threads Saffron
- 4 bruised cardamon
- dash cardamon
- 1/2 tsp salt
Directions
- Step 1 Cut cauliflower into small pieces and wash. Use a food processor and grate a portion at a time until the size of rice.
- Step 2 Place in a microwave proof bowl with a lid. Or a stove top in a steamer.
- Step 3 Add saffron and a dash of cardamom powder, salt and 4 green cardamom seeds. Mix well.
- Step 4 Cover with a lid or plastic wrap tightly. Cook for 1 minute on high. Remove from microwave and let steam with lid on until ready to serve.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.